All Chinese food Main Dish Rich fish

Rich fish
Tech

steam

Difficulty

A beginner's attempt

Servings

3 people

Prepare

10 minutes

Cooking

10 minutes

Ingredent

Name Dosage
Perch 1
Oyster Sauce 15 grams
Steamed fish soy sauce 20 grams
sugar 5 grams
Aromatic vinegar 10 grams
White pepper 2 grams
Vegetable oil 30 grams
Onion 15 grams
ginger 10 grams
Letinous edodes sauce (selection) 10 grams

Rich fish

Since ancient times there are no fish and no seats. On a big meal. Fish is a necessary dish. From ancient times the fish can be used as a lucky talisman pattern, is widely used on the door, door knockers, cabinet and so on. The custom of eating fish for the new year seems to be a submersible rule, implying a fish (Yu) and a Geely year. The shape of the characteristics of the rich fish, good luck. Yummy! Good-looking! Good luck.

Instructions

1.A sea bass, also available in wuchang.

A sea bass, also available in wuchang.

2.Cut the head and tail

Cut the head and tail

3.Turn the spine of the fish toward yourself and cut the spine at the same width. Do not cut the fish belly on that side! Don't cut it off! Don't cut it off! This is the key to this dish.

Turn the spine of the fish toward yourself and cut the spine at the same width. Do not cut the fish belly on that side! Don't cut it off! Don't cut it off! This is the key to this dish.

4.Cut the onion and ginger into silk or slices. This is random. Put it on the bottom of the plate.

Cut the onion and ginger into silk or slices. This is random. Put it on the bottom of the plate.

5.Put the body part of the fish in the plate and break the fish's spine to one side. The direction should be consistent. Then the fish tail is placed in the middle, and the head is placed upright on the tail. Sprinkle some ginger and shreds.

Put the body part of the fish in the plate and break the fish's spine to one side. The direction should be consistent. Then the fish tail is placed in the middle, and the head is placed upright on the tail. Sprinkle some ginger and shreds.

6.Cold water pan, steam after steam for 6 to 8 minutes. Time depends on your steamed fish container. After the time, don't take the fish out immediately. 3 minutes.

Cold water pan, steam after steam for 6 to 8 minutes. Time depends on your steamed fish container. After the time, don't take the fish out immediately. 3 minutes.

7.The steamed fish soy sauce, vinegar, white pepper, salt, oil, sugar in a mixing container

The steamed fish soy sauce, vinegar, white pepper, salt, oil, sugar in a mixing container

8.Spread the juices evenly over the fish.

Spread the juices evenly over the fish.

9.Heat of bottom oil in pot

Heat of bottom oil in pot

10.Join letinous edodes sauce stir incense. Letinous edodes sauce adds flavor. This looks at the choice of personal preferences.

Join letinous edodes sauce stir incense. Letinous edodes sauce adds flavor. This looks at the choice of personal preferences.

11.Pour hot oil on the fish and sprinkle with some vegetables.

Pour hot oil on the fish and sprinkle with some vegetables.